It’s a busy week with the kids off from school.  For our daughter’s birthday we are redoing her room.  Which means lots of painting.  It’s strange because we’re getting rid of the little girl’s room and ushering in a young lady’s room.  I have to say I like her vision, it is going to look really elegant when it’s finished.

But it does put me in a position of figuring out dinner at the last minute.  I knew we had to use up some chicken but what to do?  A quick trip to the shop to pick up some saffron and paprika did the trick.

Saffron is not cheap but since you don’t need a lot in a dish it can last a very long time.

Take about two tablespoons of hot water and steep a good pinch of saffron.  Set aside.

Prep the other ingredients.  This whole dinner is cooked on the grill except the sauce.  For the veg I wanted to do skewers.  I brushed the veg with olive oil and white wine and seasoned with salt and pepper.

Season the chicken with sea salt and paprika.

Fire up that grill.  While the chicken, skewers, and the potatoes were grilling I did up the sauce.  In a small skillet I heated up a few tablespoons of olive oil, 1/4 cup of dry white wine, and two large cloves of garlic finely chopped.  Slowly simmer the garlic.  Then add the saffron and a cup of chicken stock.  Continue simmering to reduce down.  Then season with a bit of sea salt and paprika.  About a teaspoon each.

I am so happy it’s warm enough to grill.  Really cuts back on having a bunch of pots to wash!

Once the chicken is done, slice and serve with the sauce.

This is a case where once the components come together the balance is really good.  The sauce by itself was a little sharp but add it to the chicken it was a delicious dish.

Now off to continue with the painting!